A crowd pleaser Roasted Tomato Salsa – bright, tangy & so flavorful! It’s always the star of my parties served with tortilla chips. Also great on tacos, eggs, and everything you can get your hands on!
I just hosted a party and this Roasted Tomato Salsa was part of the menu – it was a hit!
Several people asked for the recipe so I decided to get to work on it quickly even if it meant bumping other recipes I have in the “queue” for this blog ;). When everyone raves about the salsa, even children, you know you have the best salsa ever!
The credit for this recipe goes to my dear childhood friend Ilse from our hometown Obregon Sonora as she’s the one I tried it from first. She took my Salsa de Sonora recipe and combined it with a couple of other steps from our friend Claudia’s salsa.
So clever!
She added red bell pepper and the pickled onion. This elevates my original salsa to a higher level!!
How to make Roasted Tomato Salsa
Let’s start by adding the onions and lime juice in a small bowl. This process will take away the strong raw onion taste.
Set aside to marinade while we roast the other ingredients.
Spread the tomatoes, bell pepper, jalapeños, & garlic over a baking sheet and broil about 3 inches from the heat (top of oven) for 15 minutes or until the top of the vegetables are roasted .
Once the vegetables are cool, add to a food processor along with the onions and cilantro.
Pulse a few times or blend briefly until the onions & cilantro is roughly chopped.
Transfer to a bowl and add the vinegar, salt & pepper.
Serve immediately or refrigerate until ready to eat. Store in an airtight container up to a week.
Roasting the vegetables in the oven deepens their flavor and creates a mild sweetness that helps balance the heat and acidity.
Serranos are generally hotter than jalapeños, but they’re also smaller, so you can use either, in the same quantity.
This recipe was originally published in May 2015. It was updated in June 2019 to revise the content and photographs. The original recipe remains the same. Enjoy!
Roasted Tomato Salsa
Ingredients
- 1 cup onion chopped
- 1 large lime
- 5 roma tomatoes cut in half
- 1 red bell pepper cut in half, seeds removed
- 2 to 3 jalapeños or serrano peppers for a spicier salsa
- 2 garlic cloves peeled
- 1/2 cup cilantro
- 1 1/2 Tablespoon red wine or champagne vinegar
- 3/4 teaspoon black pepper
- 1 1/2 teaspoon kosher salt
Instructions
- In a small bowl add the onions and the juice of the lime. Set aside.
- Spread the tomatoes, bell pepper, jalapeños, & garlic over a baking sheet and broil about 3 inches from the heat (top of oven) for 15 minutes for or until the top of the vegetables are roasted .
- Once the vegetables are cool, add to a food processor along with the onions and cilantro.
- Pulse a few times or blend briefly until the onions & cilantro is roughly chopped.
- Transfer to a bowl and add the vinegar, salt & pepper.
- Serve immediately or refrigerate until ready to eat. Store in an airtight container up to a week.
Nutrition
PIN ME to make later!
My favorite go to salsa. Have used this at a lot of parties. Everyone always comments and devours this with tortilla chips.
I discovered this recipe last summer, tried it, and loved it! I have been making it since. I love the delicious smell and taste of roasted veggies. Thank you for sharing it. I’ll definitely keep visiting your website for more wonderful ideas.
I’m so happy you loved my salsa, I can eat it all day with almost everything or just with tortilla chips. It’s so essential in my house that as soon as we ran out, my hubby runs off to buy the ingredients. I really love your new blog! Especially the idea to click on the picture to go to the recipe, so clever!
I never have made a roasted tomato salsa before and definitely think its something I need to try after seeing this post. I’m all for snacks.. so this is ideal.
Hi Thalia! You definitely should! It is so delicious you will never buy salsa from a jar again. I hope you have a wonderful day!